Sheet Pan Sausage, Peppers, and Onions

• 1 pound Italian sausage links
• 2 medium bell peppers, sliced
• 1 large onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt, to taste
• Black pepper, to taste
• Optional: 1 teaspoon red pepper flakes

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss bell peppers and onions with olive oil, oregano, basil, salt, and pepper.
3. 3 Arrange sausage and vegetable mixture on a sheet pan.
4. 4 Roast in the oven for 25 minutes, flipping halfway through, until sausage is cooked through and vegetables are tender.
5. 5 Remove from oven and let cool slightly before serving.

Equipment

• Sheet pan
• Baking sheet or roasting pan
• Tongs or spatula

Variations

• Use chicken sausage for a lighter option.
• Add diced potatoes to the pan for a heartier meal.

Substitutions

• Substitute turkey sausage for pork sausage if preferred.
• Use fresh herbs if you have them on hand.

Pairings

• A chilled glass of Sauvignon Blanc complements the dish nicely.
• Serve with garlic bread for a complete meal.

Nutrition

Tips

• For extra flavor, use a mix of colored bell peppers.
• Add red pepper flakes if you enjoy a bit of heat.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in a preheated oven.

Serving Suggestions

• Serve with crusty bread or over a bed of rice.
• Pair with a fresh green salad.

FAQ